Peppers on Pizza
- Perilagu Khan Aug 26, 2013 02:35 PM
The only peppers I see available as pizza toppings in pizzerias are jalapenos, bells (green or occasionally red), and very rarely pepperoncini. This surprises me. There is a plethora of peppers out there, and in the age of the chilehead you'd think there would be a market for habaneros, serranos, poblanos and New Mexico chiles as pizza toppings.
Have you seen places that offer peppers other than the most basic standards?
Yes, but it's my kitchen.
Pizza places, like most business, want to maximize profits, which limits how many toppings they can reasonably keep in stock. I agree that it would great to see more savory peppers available as toppings, but if their customers are happy with bells and jalapenos, that's what they (especially larger outfits) are going to offer.
I had never thought of this but I like what you are thinking. i would love to see more options for peppers on pizza.
Oh the horror! Hot peppers on pizza!
I prefer my pizza in the simple classic vein. A basic margherita, or perhaps a New Haven style clam apizza. At least in NYC, the trend is to more classic style pizza so putting habaneros, serranos, poblanos or New Mexico chiles on a pizza would go against that.
But that doesn't mean you can't do it. So go for it. Just don't tell Associazione Verace Pizza Napoletana .